Inspection Report

Business Name
Taco Bell

Business Address
3626 W PINNACLE PEAK RD GLENDALE AZ 85310

Permit Number
FD-23-05252

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
2/28/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment Inspection - E&D Class 3
This inspection was conducted with the contractor.
A PDF copy of this inspection report was emailed to Daniel G. at the time of this inspection.
No county legal action will result from this inspection.

Correct the following prior to final permit approval;
1. The condensate drain lines for the walk-in refrigerator and walk-in freezer units are currently directly connected to the sewer system. These condensate drain lines must drain indirectly to the floor sink in front of the units with a minimum 1 in. air-gap.
2. There is a chemical dispenser installed on the back mop sink faucet via a side kick. Mop sink faucets cannot be used to supply water to chemical dispensers. Provide a dedicated water line for the chemical dispensers at the back mop sink and remove the sidekick from the facility.
3. Provide a certified, RPZ backflow prevention device for the water supply to the RO system. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.
4. There is no hand sink that is visible to the 4-compartment sink ware washing area. Provide a dedicated hand sink that is visible to this area.
5. Provide metal cove base at the floor/wall junctures on the inside of the walk-in units where missing.
6. Remove all excess foam and seal all spaces around electrical conduits and boxes inside the walk-in units.
7. Caulk and seal the spaces between the underside of the new front countertop and the supporting wall underneath.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.